This stir fry is a quick and easy dinner, full of nutrient dense ingredients, making it perfect for those busy weekday nights when you still want to eat healthy.
I am ALL about quick and easy dinner recipes. I love a great vegan alfredo pasta, and always up for a good salsa chicken taco! Eating healthy does not have to be hard or time consuming, I am a firm believer in that.
And this recipe is the epitome of a quick, easy, and DELICIOUS dinner recipe. It is so easy to throw together and it has all the nutrients from the veggies! It is one we come back to again and again at my house.
You can really customize your stir fry however you want. Here I use chicken, broccoli, mushrooms, and bell peppers but you can use any veggies you want! Some other great ones I like to incorporate into mine sometimes are snap peas, carrots, and recently I’ve actually loved using chickpeas too! And the options don’t end at the veggies. Feel free to swap out the chicken if you prefer another protein – maybe shrimp, steak, or even tofu if you want to keep it vegetarian.
I use coconut aminos in this recipe. It is a great clean (and Whole30 approved!) substitute for soy sauce. If you can’t find coconut aminos I also recommend tamari, this is simply a gluten free soy sauce option. If you are curious about what other ingredients and brands I use myself and recommend, check out my Amazon shop.
And if you are craving a stir fry but want to add a fun twist, go check out my spiralized stir fry recipe, made with zucchini noodles, it is another great weeknight option!
What is your favorite part of a stir fry?
Quick & Easy Stir Fry
(gluten free, dairy free)
Ingredients
- 2 medium chicken breasts
- 1 (12 oz) bag of broccoli florets
- 1 package of sliced white mushrooms
- 1 bell pepper, sliced
- 1 yellow onion, sliced
- Ground black pepper, to taste
- 2+ dashes of cayenne pepper to taste
- 1.5 tsp Tony Chachere’s Creole seasoning
- 3 tbsp coconut aminos
Instructions
- Put broccoli on the stove in a medium sized (greased) pan over medium heat to start cooking. Add a dash of cayenne and a few dashes of ground pepper.
- In a smaller (greased) pan, cook the chicken. Cut the chicken breast into bite sized pieces using kitchen scissors. Season with 1/2 tsp of Creole seasoning, and a couple dashes of ground pepper.
- Once broccoli has started to soften, add mushrooms to pan. Season veggies with 1 tsp of Creole seasoning and 3 dashes of ground black pepper.
- Keep an eye on both pans. Once chicken is cooked through, remove from heat and set aside. Once mushrooms start to soften, but are not fully cooked, lower to a medium heat and add the onion and peppers.
- Add coconut aminos and cook until veggies are tender.
- Add chicken to veggies and stir to combine with sauce.
Note: you can really add the coconut aminos whenever you want so if you want to add it at the beginning, go ahead!
If you try this recipe, I’d love to hear how you switch it up to personalize it to your preferences in the comments below! And if you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and send you my love and support!
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